The God of Hospitality

Good evening, friends and neighbors! Sorry this blog is a day late- I was a little tied up for the same reason there wasn’t a “Whiskey and Jellybeans” yesterday. Namely, finally celebrating Passover with my family!

After a fashion, anyway

I did take the opportunity to do a little writing and thinking on the subject though. So let’s start with a seriously impolitic question today.

What god do you worship?

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Loafing About- A Hot Take On Bread Science

Good evening, friends and neighbors!

A few years back, Emily and I were checking out a candle shop in Collingswood, NJ. The place (predicatably) smelled almost overpowering. Besides candles there was a lot of incense, Wicca, natural- healing, and- what I have been told is an accepted term- “woo-woo stuff.”

The proprietress was behind the counter, and she asked what we did as she rang up our purchases. I told her I was a baker, and the following exchange happened:

“Oh good! I’ve always wanted to ask a baker this! Okay, so what’s the difference between wheat, yeast, and gluten? Like I’m trying to go gluten free because it’ll help my chakras align, but I’m also vegan and I REALLY like nutritional yeast, so like, is there gluten free yeast? Isn’t yeast alive, so isn’t it actually not vegan? And I was also wondering bzzzzzzzzzzz…..”

Me:

Animated gif of an extremely baffled llama

“….”

To avoid anyone from having to deal with this shenanigans again, and to answer a couple questions that have been pitched to me by other non-baking pros, here’s a Crash Course on Bread.

Let’s get started.

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Comfort Food, Part 2- The Family Table

Good afternoon, friends and neighbors!

Between my day job at the bakery, trying to keep up with this blog, and the release of the book (IN 3 DAYS!!,) I’ve actually managed to run a little low on energy for other parts of my life.

Which is why, last night, I decided I was going to give myself a weird form of self-care and fix myself a slightly advanced version of Matt’s Nights In In College.

Don’t make that face. This doesn’t come from nowhere. Nothing we eat does.

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“It’s All In The Book”- About Recipes, Storage, and Preservation

Good evening, friends and neighbors!

Back in culinary school, I quickly learned that the single most useful tools a student can have on them at any given time is a pen and a notebook.
Especially in my Soups, Stocks, and Sauces class, a.k.a. Hot Foods 101.

My chef for that class was a fun and pleasant guy, but tended to have something of a short temper and a dry sense of humor. When we got into the kitchen for the practical half of the day’s class, he would have EVERYONE’S production scrawled up on a chalkboard.

He would then rattle through it, top to bottom, along with recipe specifics that group must know. Then he would erase the board- and he wouldn’t answer ANY questions for the rest of the day that amounted to “What else was I supposed to do again?

I learned VERY quickly how to jot down notes, written in my own flavor of shorthand, and to create mnemonics for myself each day to make sure that- once the board was erased- the only thing I had to say was “Yes, Chef.”

 

The little flip notebooks I filled didn’t just help me that day- I often used them to scrawl down recipes and procedures my chefs described, or later on to sketch quick plating ideas. Those saved ideas and recipes got compiled in a little bound notebook with a magnet closure- and never got too far from my knife roll or chef uniform.

Small beaten-up recipe book

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